Here I am, back at home in Minnesota, where the beach is no longer in sight. Vacation was wonderful! The house we rented looked directly out onto the ocean. I got better sleep than I have in months and I was in the very best company. It was a lovely and very much-needed trip. But I am always happy to come home, thanks to the wonderful little family that I have been blessed with. I got home after 1am, yet jumped eagerly out of bed at 7am to hug my monkeys. And now I have to start switching modes. Tomorrow Elijah will be having his 8th heart cath at Children's Hospital. So long vacation, and hello hospital.

Can I share one of my favorite photos from my trip? These are the beautiful, fun ladies I spent the majority of my time with.

This frozen dessert seemed like the perfect one to share since it screams warm weather. Although, the weather wasn't exactly warm the entire time we were in California. That's ok. The ocean made up for it.

Preheat oven to 325 degrees F. Coat an 8x8-inch square baking dish with cooking spray and set aside. In a food processor, combine the pecans and graham cracker pieces. Process until finely ground. Add the crumbs to a large bowl, along with the butter, flour and brown sugar. Mix well. Spread the crumbs evenly on a rimmed baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes, stirring once half way.

Meanwhile, in a medium bowl, combine egg whites and sugar. Using a hand-held mixer, mix on medium speed for 3 minutes. Add whipping cream and mix on medium speed for an additional 6 minutes. Add lemon juice and cream cheese and mix on low speed until creamy. Gently fold in strawberries with a spoon.

Press half of the crumb mixture into the bottom of the prepared baking dish. Top with strawberry-cream mixture, followed by the remaining crumbs. Cover with foil and freeze for a minimum of 3 hours before serving.